A quick and easy stir fry of tender beef and vegetables in a spicy sauce. Serve with rice or noodles if preferred.
Prep time 10 minutes
Cook time 15 minutes
Serves 4
FOR THE STIR FRY
• 1 1/4 lbs thinly sliced steak such as flank steak or sirloin
• 3 cups of mixed vegetables (I used broccoli florets and sliced bell peppers)
• salt and pepper to taste
• Pure Bea 1cal Spray Rapeseed Oil
• Optional garnishes: sliced green onions and sesame seeds
FOR THE SAUCE
• 1/4 cup soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon of honey
• 1 teaspoon Pure Bea Rapeseed Oil
• 1 tablespoon + 1 teaspoon cornflour
FOR THE SAUCE
1. Place the soy sauce, water, brown sugar, garlic, ginger, honey and Pure Bea Rapeseed Oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
2. Mix the cornflour with 2 tablespoons of cold water until dissolved. Add the cornflour mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
FOR THE STIR FRY
3. Spray Pure Bea 1cal Spray Rapeseed Oil in a large pan & heat over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
4. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
5. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
6. Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through.
7. Set the first batch of steak aside and repeat the process with the rest of the beef.
8. Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium high heat until warmed through.
9. Garnish with sesame seeds and sliced green onions if desired.
